| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
March 1995 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Lentilles du Puy; (French green |
|
|
; lentils)* picked |
|
|
; over and rinsed |
| 6 |
c |
Water |
| 1 |
|
Onion; chopped fine |
| 3 |
|
Bacon slices; chopped |
| 1 |
|
Garlic clove; halved |
| 1/4 |
ts |
Dried thyme |
| 2 |
|
Fresh flat-leafed parsley sprigs plus 1/2; chopped fine |
|
|
; cup leaves |
| 2 |
|
Carrots; diced fine (about |
|
|
; 3/4 cup) |
| 2 |
ts |
White-wine vinegar |
| 1 1/2 |
tb |
Dijon mustard; or to taste |
| 1/4 |
c |
Olive oil |
| 1 |
bn |
Arugula; coarse stems |
|
|
; discarded, washed |
|
|
; well and spun dry |
INSTRUCTIONS
FOR VINAIGRETTE
In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme,
and parsley sprigs and simmer, covered, 20 minutes. Stir in carrots and
simmer mixture, covered, until lentils are tender, about 10 minutes.
Lentils may be made 2 days ahead and kept in cooking liquid, covered and
chilled. Reheat lentils before proceeding with recipe.
Make vinaigrette:
Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in
vinegar, mustard, and salt and pepper to taste. Add oil in a stream,
whisking, and whisk dressing until emulsified.
Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss
lentils with chopped parsley and vinaigrette and season with salt and
pepper.
Just before serving, arrange arugula decoratively around salad.
Serves 6.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 713 Calories (kcal); 65g Total Fat; (79% calories from fat);
10g Protein; 27g Carbohydrate; 16mg Cholesterol; 682mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 12 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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